Alain Ducasse

Challenging the cuisine's stereotype of being complicated and heavy, a master chef presents a collection of French recipes featuring simple, healthy ingredients that use seasonal produce and fresh, bold flavors.

Paul Bocuse, hailed as Chef of the Century by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup Macaroni Gratin Poached Eggs a la Beaujolaise Chicken Fricassee with Morels Duck & Foie Gras Pie with Roannaise Sauce Classic Blanquette of Veal Leg of Lamb en Croute with Spring Vegetables Sea-bass in a Pastry Crust, Choron Sauce Red Mullet withPotato Scales * Tarte Tatin.

"Coco is an unprecedented survey of the most significant chefs working today. It presents 100 of the best contemporary chefs from around the world selected by ten of the most internationally recognized masters: Ferran Adria, Mario Batali, Shannon Bennett, Alain Ducasse, Fergus Henderson, Yoshiro Murata, Gordon Ramsay, Rene Redzepi, Alice Waters, and Jacky Yu." "Arranged alphabetically, Coco presents each selected chef over four pages. The first pages include a sample menu, images of the restaurant, the kitchen, and the chef at work, a brief biography, and an insightful text by the chefcurator explaining his or her choice. These are followed by a selection of recipes accompanied by photographs."--BOOK JACKET.